Indian yoghurt pastry

Indian pastry can be wrapped pieces of fish slathered with onion marmalade then fried and finished in the oven. Photo / Ian Jones

1 cup plain flour
1/2 cup wholemeal flour
1/4 tsp salt
1 x 55g egg
100ml unsweetened yoghurt
2 tsp peanut oil
1 tsp water

1 In a food processor, combine the two flours and salt. With the motor running, add the egg, yoghurt, oil and water to form a sticky mass.

2 Remove from the processor and knead on the bench until smooth and elastic.

3 Rest the dough for 30 minutes then divide into four pieces. Roll each one through a pasta maker, stacking each sheet between greaseproof paper. Freeze until required.

4 This pastry is great wrapped with onion marmalade or pesto around pieces of fish, fried and finished in the oven.